Substitute fresh thyme or dill for the tarragon, if you prefer. To blanch haricots verts, cook them in boiling water 2 minutes, and immediately transfer to an ice bath to cool.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium-high. Add sliced almonds; cook, stirring, until golden, about 4 minutes. Set aside. Heat canola oil in same skillet over medium-high. Add chopped garlic; cook 1 minute. Remove from heat; stir in white wine vinegar, heavy cream, Dijon mustard, honey, and kosher salt. Return skillet to heat; cook sauce over medium-high until slightly thickened, about 1 minute. Stir chopped fresh tarragon into sauce. Arrange blanched haricots verts on a serving platter. Drizzle with sauce; sprinkle with almonds.

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Nutrition Facts

106 calories; fat 7g; saturated fat 2g; protein 3g; carbohydrates 10g; fiber 3g; sugars 6g; added sugar 3g; sodium 218mg; calcium 0 5% DV; potassium 0 5% DV.
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